Wednesday, November 22, 2006

I'm tired of my breakfasts, for the most part. It was never my favorite meal to cook and, lately, I'm ashamed to say, I've had alot of Shredded Wheat! The occasional oatmeal with apples, which used to be my standard.

So, the day before yesterday I decided to challenge myself to make a variety of low-fat vegan breakfasts and post them maybe once a week on this blog. I'd love to hear about your breakfasts, or maybe even start a vegan meme on this theme!

The day before yesterday I had the scrambled tofu pictured above, made with my scrambler mix, green onions, mushrooms, red peppers, and a sprinkle of soy bacon bits, along with a piece of DH's homemade bread.

TO MAKE TOFU SCRAMBLERS:
Use 1/2 T. mix for each 4 oz. (about 1/2 c.) firm (regular, NOT silken) mashed tofu, or 1/4 c. mix for each lb.. (Shake or stir mix before measuring.) Use medium-firm tofu or even silken tofu if you like it softer.

**You can add some chopped veggie "Canadian bacon" or "ham", or veggie "bacon" chips or bits (I soak mine in boiling water and then drain, for a more ham-like taste and texture). You can add sauteed or steam-fried onions, green onions, mushrooms, bell peppers, tomatoes, etc., if you like. IN THE MICROWAVE, I just place the chopped veggies in the bottom of the dish, put the tofu on top, and cook as usual, then mix in the veggies.

Scramblers can be used in breakfast burritos (along with some vegan cheeze, such as Tofutti Soya-Cheese, if you like) made with wholewheat flour tortillas, topped with salsa; or to make vegan "Huevos" Rancheros, among other things.

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Yesterday I had an unusual craving for cottage cheese with pineapple!???! So I made my tofu "cottage cheese" from my book "Soyfoods Cooking for a Positive Menopause". Just the ticket with a piece of cinnamon toast! Had it today, too, with a soy cappuccino, 'cause I'm in a hurry to get to town (THE POWER IS GOING TO BE OUT ALL DAY!!!) to go shopping.

Tofu "Cottage Cheese" with pineapple

BRYANNA'S TOFU "COTTAGE CHEESE"

This is delicious with chives and/or chopped vegetables, or with pineapple tidbits.

Sprinkle 1/2 tsp. of the salt on the mashed tofu in a medium bowl. In the food processor mix the silken tofu, remaining salt, sugar and lemon juice until VERY smooth. Scoop into the bowl with the mashed tofu and mix gently. Refrigerate.

11 comments:

2000 year old Jesuit
said...

I generally eat my main meal at breakfast(not today; had oatmeal with apples!?)soon after rising, so I do most prep(sauces)or make as much as possible the day before(wash salad greens, make stews, breads),so I only have to reheat. I plan before;last minute meals result in eating poorly for me. Many recipes make 4+ meals,so I eat the same meal 3-4 days in a row. This got me out of the rut of having sweet breakfasts daily. Your library may have a copy of M. Katzen's "Sunlight Cafe"?(Not vegan, but some good ideas).

I love your Tofu Fritatta and it is easy to make. I also do a lot of scramble tofu but sometimes I also eat non-breakfast meal on breakfast time like baked sweet potato with sauteed kale. Why not? I am the hungriest at breakfast time so I want to eat the most nutritious food in the beginning of the day to start my day right. DH is more routine who eats cereal and soymilk everyday. I am not. I even eat potstickers or a Chinese tamale for breakfast.

Wow Bryanna, I never knew there was a vegan version of cottage cheese. Interesting. I really need to get your books but I do appreciate you posting real recipes, thank you.

I don't like eating first thing in the morning. Do or don't, it's usually a lose-lose situation. I like to be lazy and make simple smoothies with soymilk, frozen fruit and hemp seeds. I do like leftovers for breakfast because you just take that out and stick a fork (or what-have-you) in it. Sorry for the lack of creativity here.

My tofu scramble is much less fancy than yours. I sautee onions, carrots, and whatever else is handy -- today, it was a little bok choy -- then add crumbled tofu, turmeric, salt, and pepper. Easy and good.

Other favorite breakfasts are fried potatoes; toast & tomato juice; oatmeal; vegan pancakes/waffles; and leftovers from the night before, if we're in the mood.

(My partner is omnivorous, and usually has either eggs or cottage cheese unless I make breakfast, so I try to make breakfast whenever possible.)

hi bryanna - i love tofu scramble and used to make it a lot but i'm trying to cut down on tofu. your recipes sound really tasty.tomorrow i'll make some apple pancakes. will post recipe and pictures on my blog then.

The Tofu Scrambler seasoning mix sounds great, I have something pretty similar in a cannister by the stove 'cause my kids are always wanting to make their own breakfast tofu and they swear they can't season it "like Mom does"!

I use a a little turmeric for color and a tiny bit of Black Salt (this sort-of "eggy" tasting salt stuff I get at the Indian Market, it's not actually black but slightly brownish pink in colour) which really makes the tofu taste a lot like eggs (my kids are still transitioning to veganism and actually WANT their tofu to taste like eggs - me, I don't care so much...)

We sometimes add a LOT more nutritional yeast, some vegan sour cream and then stir in a half jar of "505 Green Chile Sauce" (awesome stuff from Albuquerque, New Mexico) cook it down a bit and it tastes a little (OK, very slightly) like a Chile Rellano, which was one of my favorite pre-vegan indulgences.

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